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Chef De Cuisine Matthew Rudofker brings technicality and a la minute cooking to Momofuku Ssam Bar. This week on The Main Course, Patrick Martins is talking with Matthew about his history in the restaurant industry. Hear about Matthew’s respective experiences at restaurants like Striped Bass, Oceania, Daniel, and Fat Duck. Hear about the importance of individuality and cooking-to-order at Momofuku Ssam Bar. What was the inspiration for Ssam Bar’s offal menu, and what cuts are preferred at the restaurant? Hear Matthew talk about perfection in the kitchen, and the importance of knife maintenance and skill. Later, Sam Edwards calls into the show to talk about the tenth anniversary of the “Certified Humane” label and animal rights. Hear Sam talk about the prevalence of stressed meat in commodity pork! This episode has been brought to you by Rolling Press.

“Every guest is an individual, they have their own tastes and desires. If we don’t take the individual into consideration, we’re going to fail.” [24:20]

“If you ever think you’ve mastered something, it’s of my mentality that you have failed.” [36:10]